Publisher's Synopsis
Who doesn't want to reduce their carbon footprint?
Asian cooking's high temperature stir-frying has one of the smallest carbon footprints of any cuisine. It also is one of the healthiest and nutritious cooking styles on the planet. Internationally published chef Xi Zhou Chiang teaches you how to prepare low-carbon footprint Vietnamese recipes, Chinese recipes, Malaysian recipes, and Mongolian recipes. I'm sure that you will agree that food that tastes this good, is both good for you, and good to you, makes preparing and eating Asian food a unique and satisfying experience. Serving these unique Asian meals shows you to be a climate change enthusiast that is consciously dedicated to saving the planet!
Preparing Asian foods at home is a pleasureful experience. With a few basic tools, ingredients available from your local market, and a well-seasoned Wok, you can create meals that look great, taste even better, and make statements that your family and guests will rave about.
Call it "Cooking Green."
I call it "Cooking Smart."
